Cichorium endivia L. tea drink and preparation method thereof

A production method and a technology for Kuju tea, which are applied in the field of nutrition and health care beverages, can solve the problems of single taste, monotonous nutrition, and few varieties of beverages with efficacy, and achieve the effects of unique flavor, anti-aging and good health care effects.

Inactive Publication Date: 2011-11-02
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002]At present, the general beverages in our country are mostly taste-based, and most of them are mainly used for quenching thirst. The taste is single, the nutrition is monotonous, and there are not many types of functional beverages. With the continuous improvement of people's living standards, people's demand for beverages is also increasing, and its green, natural, nutritious, and health care is the direction of future beverage development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 selects bitter chrysanthemum concentrated juice 20%, tea polyphenols 0.2%, white granulated sugar 10%, citric acid 0.35%, sodium citrate 0.03%, VC 0.02%, iso-VC sodium 0.01%, salt 0.03%, food flavor 0.05%, add purified water to 100%. Make bitter chrysanthemum tea beverage by above-mentioned preparation method.

Embodiment 2

[0028] Example 2 select bitter chrysanthemum concentrated juice 10%, tea polyphenols 0.3%, white sugar 8%, citric acid 0.25%, sodium citrate 0.06%, VC 0.03%, iso-VC sodium 0.005%, salt 0.02%, food flavor 0.03%, add purified water to 100%. Make bitter chrysanthemum tea beverage by above-mentioned preparation method.

Embodiment 3

[0029] Embodiment 3 selects bitter chrysanthemum concentrated juice 15%, tea polyphenols 0.25%, white granulated sugar 9%, citric acid 0.3%, sodium citrate 0.045%, VC 0.025%, iso-VC sodium 0.0075%, salt 0.025%, food essence 0.04%, add purified water to 100%. Make bitter chrysanthemum tea beverage by above-mentioned preparation method.

[0030] The invention opens up a new approach for the development and utilization of bitter chrysanthemum, the preparation method provided by the invention is simple and feasible, can implement industrialized production, has low preparation cost, and is suitable for popularizing beverage products by the public.

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PUM

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Abstract

The invention provides a cichorium endivia L. tea drink and a preparation method thereof. With a unique and purely natural cichorium endivia L. flavor, the tea drink has nutritional and health-beneficial functions. The cichorium endivia L. tea drink comprises of, by mass: 10-20% of concentrated juice of Cichorium endivia L., 0.2-0.3% of tea polyphenols, 8-10% of white granulated sugar, 0.25-0.35%of citric acid, 0.03-0.06% of sodium citrate, 0.02-0.03% of VC, 0.005-0.01% of sodium erythorbate, 0.02-0.03% of table salt, 0.03-0.05% of flavoring essence, and the balance water. With a unique cichorium endivia L. flavor and nutritional and health-beneficial functions, the cichorium endivia L. tea drink of the invention not only has plant protein, vitamin and various organic and inorganic nutrients that are all necessary nutrients of human bodies, but also has good free radical elimination function, thus playing a great role in health care. Long-term drinking of the cichorium endivia L. teadrink provided in the invention can have health care effects in delaying senility, reducing blood fat, lowering blood sugar and regulating immunity.

Description

technical field [0001] The invention relates to a nutritional and health-care beverage, in particular to a bitter chrysanthemum tea beverage and a preparation method thereof. Background technique [0002] At present, the general beverages in our country are mostly taste-based, mostly for quenching thirst, with single taste, monotonous nutrition, and few functional beverages. With the continuous improvement of people's living standards, people's demand for beverages is also increasing. Continuous improvement, its green, natural, nutrition, health care is the direction of future beverage development. [0003] Bitter chrysanthemum (Cichorium endivia L.) is a kind of cultivated plant vegetable of the genus Cichorium in the family Asteraceae. Its scientific name is cultivated endive, also known as chicory. , has been widely popularized and eaten. Bitter chrysanthemum has a high protein content. In addition to crude fiber, fat, protein and other nutrients in its leaves and stems...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 张奎昌张志年
Owner 徐州绿之野生物食品有限公司
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